Standard Test Method for Performance of Rotisserie Ovens

Importancia y uso:

5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing.

5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation.

5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods.

5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven.

5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements.

5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven.

5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.

Subcomité:

F26.06

Referida por:

F2875-10R20, F2687-13R19, F2916-19, F1704-12R22

Volúmen:

15.12

Número ICS:

97.040.20 (Cooking ranges, working tables, ovens and similar appliances)

Palabras clave:

cook time; energy efficiency; performance; production capacity; rotisserie oven; shrinkage; test method; yield;